Low Carb Vegan Hotdog
Savor the flavor of your favorite summer classic with a healthy twist in this Low Carb Vegan Hotdog recipe! Crafted using nutrient-dense lupin flour and vital wheat gluten, these plant-based hotdogs are high in protein, while maintaining a low-carb profile perfect for keto or vegan lifestyles. Infused with a smoky blend of smoked paprika, garlic powder, and liquid smoke, these hotdogs deliver bold, grill-worthy flavor without compromise. Simple to prepare with a quick kneading and steaming process, they cook up beautifully with a crispy outer layer, making them the ultimate guilt-free comfort food. Serve them in low-carb vegan buns with your favorite toppings—think mustard, diced onions, or vegan cheese—for a satisfying meal that’s as wholesome as it is delicious. Whether for backyard barbecues or cozy weeknight dinners, this recipe is a game-changer in plant-based eating!
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Recipe Information
Ingredients
- 0.5 cup Lupin flour
- 0.5 cup Vital wheat gluten
- 2 tablespoons Nutritional yeast
- 1.5 teaspoons Smoked paprika
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground mustard powder
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Sea salt
- 2 teaspoons Liquid smoke
- 1 tablespoon Tamari (gluten-free soy sauce)
- 1 tablespoon Olive oil
- 0.5 cup Water
- 4 pieces Low-carb vegan hotdog buns
- as desired Toppings of your choice (e.g., mustard, ketchup, diced onions, vegan cheese, pickles, etc.)
Instructions
In a large mixing bowl, combine lupin flour, vital wheat gluten, nutritional yeast, smoked paprika, onion powder, garlic powder, mustard powder, black pepper, and salt. Mix well.
In a separate small bowl, whisk together liquid smoke, tamari, olive oil, and water.
Slowly pour the wet ingredients into the dry ingredients while stirring. Mix until combined, then knead the mixture with your hands for about 2-3 minutes to form a dough. It should be firm and elastic.
Divide the dough into 4 equal portions. Roll each portion into a hotdog-shaped log, roughly 5-6 inches long and about 1 inch in diameter.
Wrap each hotdog tightly in aluminum foil, twisting the ends to seal. This will help them hold their shape while cooking.
Bring a pot of water to a gentle boil. Place the foil-wrapped hotdogs into a steamer basket or directly in the boiling water. Steam or boil for 20 minutes.
Carefully remove the foil from the hotdogs and allow them to cool slightly.
Heat a non-stick skillet or grill pan over medium heat. Lightly grease with cooking spray or olive oil and cook the hotdogs for 3-5 minutes, turning occasionally, until they develop a crispy outer layer.
Serve the hotdogs in low-carb vegan buns and top with your favorite vegan-friendly condiments and toppings. Enjoy!
Nutrition Facts
Calories |
1334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3039 mg | 132% | |
| Total Carbohydrate | 91.2 g | 33% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 6.1 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1521 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
